Pul biber is the everyday chilli flake of Turkish cooking: coarsely crushed dried red pepper with a warm, fruity heat rather than a sharp burn. This Bodrum pouch holds 100 g. The pack states that the pepper is sourced from Turkey, that it is 100% natural, and that it contains no artificial colours or additives, and it can be torn open and resealed after use.
Reach for it whenever a dish needs colour and a little fire. Sprinkle it over fried eggs, menemen, soups and pide, rub it into lamb or chicken before grilling, mix it into kofte and lahmacun toppings, or heat it in butter or olive oil and spoon it over yoghurt, manti, beans and roasted vegetables. It is equally good on pizza, pasta and avocado toast.
Because the flakes are coarser than fine ipek pul biber, they keep a pleasant texture on top of a finished dish. Reseal the pouch tightly after every use and keep it in a cool, dry cupboard away from sunlight.